Seafood Boil with Corn and Potatoes

Serves 6

Nothing could be easier or more festive than a big steaming pot of seafood to feed a crowd. If you like, serve it with melted butter and lemon for dipping the seafood and drizzling over the corn and potatoes.

  • 2 tablespoons seafood boil seasoning
  • 1 teaspoon fine sea salt, or to taste
  • 2 pounds medium red potatoes (about 8), halved
  • 1 large onion, quartered
  • 6 ears corn-on-the-cob, peeled and halved
  • 18 littleneck clams, scrubbed
  • 2 pounds mussels, scrubbed
  • 2 pounds jumbo (21-25 count) shell-on shrimp
  • Chopped fresh parsley for garnish
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In a very large pot (at least 10 quarts), combine 8 cups water, spice mix, salt, potatoes and onion. Cover and bring to a boil over high heat; boil until potatoes just begin to become tender when pierced with a knife, about 5 minutes. Remove lid and layer in corn, clams, mussels and shrimp. Reduce heat to medium-high. Cover pot and cook until clams and mussels open and shrimp are just cooked through, about 10 minutes.

With a slotted spoon, transfer seafood to a platter and corn, onions and potatoes to another bowl or platter. (Discard any clams or mussels that do not open.) Pour a few cups of the liquid from the pot over seafood and sprinkle both platters with parsley.

Nutritional Info: 
Per Serving:590 calories (70 from fat), 8g total fat, 1.5g saturated fat, 375mg cholesterol, 2710mg sodium, 62g carbohydrate (5g dietary fiber, 11g sugar), 66g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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